Southern Fried Skillet Corn
Southern fried skillet corn updates the standard corn side dish. Rather than serving corn on the cob, this is cut off the cob, cast iron cooked with a little sugar and milk thrown in for good measure. It’s the best way to enjoy fresh corn!
Servings: 4
Calories: 47kcal
Ingredients
- 4 ears corn on the cob shucked & hairs removed
- 1 tbsp canola oil
- 1 tsp sugar
- 1/3 cup milk
- 1 tsp coarse sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Use a sharp knife to cut the kernels away from the cob onto a waiting plate. Flip the knife and rub the dull side down the cob to release and 'milk' and let that collect on the plate.
- Heat the oil in a medium sized skillet over medium heat. Add the corn & sugar, stirring to combine.
- Continue cooking the corn over medium heat, without stirring, until the kernels are golden brown- about 5 minutes.
- Stir the corn, scraping the pan and flipping it as much as possible. Continue cooking for another 3-5 minutes.
- Season the corn with salt & pepper, and add the milk to the skillet. Bring the mixture to a boil, reduce the heat back down to medium, and let the mixture simmer for 10 minutes.
- Remove the skillet from heat. Stir the corn, scraping the pan. The corn's done at this point, and any liquid should be gone while the corn's still moist.
Notes
- Use sweet kernel corn if it’s an option. Any corn on the cob will ultimately work though.
- While you can use any skillet for this recipe, I highly recommend a cast iron skillet. They heat more evenly, and maintain a more consistent temperature while cooking.
- The recipe is delicious as is, but my husband swears by stirring in a pat of unsalted butter at the end for extra richness.
- As written, the recipe serves four. It easily doubles, or triples to feed a crowd without getting any harder or sacrificing any flavor.
Nutrition
Serving: 4g | Calories: 47kcal | Carbohydrates: 2g | Fat: 4g | Cholesterol: 2mg | Sodium: 590mg | Potassium: 26mg | Sugar: 2g | Vitamin A: 35IU | Calcium: 23mg